I love this series and I never consider using modern ingredients and techniques to be “cheating”. People in the 1930’s would have used microwaves, parchment paper, and stable baking powder if they had had them.

@MurderWho

Жыл бұрын

To a large extent, people do just feel like cooking should be difficult, and there's no reason for that. (And sometimes the cheat is "Avoid learning a basic cooking skill by learning this other skill that can only be used in this precise context") But in many cases, the 'cheat' is either only situationally easier, produces a worse product, or needs more baby sitting. Parchment paper and being able to count on your baking soda are definitely just welcome techniques; melting chocolate in the microwave, however, has all three of the above drawbacks! If you're cooking in a commercial kitchen, or just doing a big day of cooking and baking, keeping a pot of hot water on the stove is trivial and makes so many things so much easier and faster that it's just worth having around. And one such thing is melting chocolate in a double boiler is easy when you already have the boiling water going! Not so much when you have to put on a pot specifically for that purpose and it takes time to heat up, and stuff. (For me, that boiling pot is usually my soup pot. And a double boiler doesn't care whether it's over soup or pure water ;) ) Microwaving does cause the chocolate crystallization to happen differently, which, in this context of going in cookies going into the oven, doesn't matter, it's going to be re-remelted anyways. But in other melted chocolate applications, you'll probably either get waxy or bleeding chocolate. (To be sure, this can be avoided by taking the chocolate out and mixing it several times throughout the process to make sure you have even heat without scorching while bringing it up the high temperatures needed, see next point). And microwaving chocolate requires babysitting it a lot more to make sure it does melt and it doesn't scorch. I can forget chocolate in a steel bowl atop a boiling pot for a half hour, and melt a whole kg of chocolate, and it won't scorch in that time. I would neither be able to walk away from the microwave while melting chocolate nor do such a large amount at once. So in that regard, I think we can view microwaving chocolate as a "cheat" that has limited use; but the limited use is probably the only one the homecook will ever need :)

@EastSider48215

Жыл бұрын

@@MurderWho: Yeah, microwaves are like any other kitchen gadget: they do a few things very well, but they aren’t as versatile as the original hype around them promised. And a definite yes to the value of any given technique being situational!

My Grandmother made this exact same recipe.....the cookies were a special treat for my Grandfather who dunked them in the Norwegian equivalent of 'Builders Tea'.

Now I want to try these with that Baker's dark chocolate I picked up last night and take Glen's suggestion of adding salt. I might also replace a bit of the flour with some cocoa powder, just because I know from my experience baking with vintage recipes that they tend to be lighter on the chocolate flavor than my modern tastes prefer. And as someone who likes 90% dark chocolate to snack on, I really appreciate a strong chocolate flavor. Also, my grandmother would have called these "coffee cookies" since they would have been perfect for Cousin Bob to dunk in his coffee when he came by every night. Dunking cookies in tea was bad manners, but dunking cookies in coffee was acceptable so long as you were at home or outdoors. If you were at a social event, though, dunking was considered very bad manners. I tried explaining this to my American friends and they got so confused about the idea of "situational etiquette" around dunking cookies into hot drinks. But it was a great illustration of how little things in a culture may seem perfectly normal to those that grow up I the culture and completely opaque and arbitrary to those outside a particular culture.

@Jeffffrey0902

Жыл бұрын

I like snacking on dark choc, too. My favourite is 85%, and I just can't put anything below 70% into my mouth. As for the dunking rules, the same goes for bread and soup, doesn't it? Here in Hong Kong people love dunking their bread into soup, but I think it's a no-no in fine dining situations. Correct me if I'm wrong.

@asdisskagen6487

Жыл бұрын

As someone who grew up in America raised by German parents, I do believe "situational etiquette" around dunking is simply not an American thing, as my understanding of acceptable dunking mirrors yours. Although my parents preference was to simply take a small bite of the cookie, followed by a small sip of the hot beverage (either tea or coffee).

Hi, Aussie here. After watching the video, I searched out my copy of the Green and Gold Cookery Book and found the following recipe for Chocolate Fingers. (I assume that you have a copy.) Stir together butter and sugar until thick and smooth 3 oz each of butter and castor sugar. Then sprinkle in 1/2 oz cocoa and beat in 2 eggs. With 6 oz flour mix just a little salt and 1/2 tsp baking powder. Stir it in lightly, adding a little milk if too stiff to spread easily, and a slight flavouring of vanilla.. Bake 15 min in a thin layer in a tin lined with greased paper. When slightly cool coat with chocolate icing and cut into fingers. Electric oven 425°F, Gas oven 350°F.

If you're thinking of the Peak Frean cookies, they're called Bourbons and can be found in most English goods stores. They do have filling, of course, but the proper way to eat them is to break them apart and scrape off the filling with your teeth!

@sidb9540

Жыл бұрын

Bourbons are the bomb!!

@thecalicoheart7946

Жыл бұрын

😂 Yaaaaasssss!!!!!

@stevecooper6076

Жыл бұрын

Always the first cookies to disappear from the package!

My grandmother used to make these. You really do need to hand beat them, and make sure that the flour is well incorporated before you add more flour. And we always forewent the nuts - much nicer. Nanna would not have used ground almonds anyway, it really would have been chopped mixed nuts - with some pistachios if there was the money. You can also dip one end in chocolate and let it set. Also, baking soda and baking powder are not the same. If you used baking soda for these biscuits (that's what they are here in Australia) you will not get the same result as if you use baking powder. With baking powder there was and still is no need to wait to see if there's a reaction before you use it. Baking powder is ready to go as is. And yes, these do turn out a little dry compared to modern biscuits, they are meant to be eaten as part of a morning or afternoon tea, so with some type of drink - tea or cordial (for the kids), or somesuch. All this said, loved that you made these. Really lovely blast from the past.

Hey Glen, my grandparents were born in the 20’s a few hours south of Sydney and I remember my grandmother making biscuits very similar to these when I was growing up . As kids we never liked them much, we preferred the tinned biscuits you talked about or something more modern like a Tim Tam. Nan however loved having these things WITH HER TEA! I think it’s just a depression era kind of trend that people of the time just sort of fell into.

@theduffster1985

Жыл бұрын

I was gonna say are they like Tim tams but without the chocolate coating on the outside or the cream in the middle?

@G88442

3 ай бұрын

I reckon you are right about the depression era trend. We are lucky bully beef was discontinued

Glen, I have the same opinion on modern conveniences in the kitchen as my grandmother: "If you have to option to do something more easily or more quickly, why would you do it the hard way?" She wasn't one to grab any random gadget that came her way, but she did make a point to keep up with things that could make life easier, like microwaves and electric mixers. I did learn how to make all this stuff by hand, because "you might not be able to afford X, Y, or Z when you first set up housekeeping for yourself", but once I had a technique down, it was efficiency all the way.

These are tea biscuits to be dipped. They later became borbon biscuits. Loved in the UK ❤

Hello Glen, I have tried baking this today and I have added a bit of cocoa powder to the flour and also some chopped chocolate along with a tiny bit of coffee powder to bring out the chocolate flavour and I have to say it does taste amazing now! Thanks for the recipes and the videos, I often take inspiration and either adjust the recipes tiny bit or just bake as you do and I have NEVER been dissapointed (and neither have been others who taste it afterwards :D). I also very much enjoy the way you cook and bake and how you show your fans that there is no science in it. Thanks a ton again and have a lovely day!

@michaelreid8857

Жыл бұрын

Thanks for confirming to us, what I was thinking. Salt, Cocoa Powder, Instant Coffee or a shot of Espresso! Also some Cinnamon would kick it up a notch!

@SledDog5678

Жыл бұрын

LOL...I just typed a comment then went back to reading comments. I basically said what you said. 👍

Never seen, eaten, nor heard of these in Oz but from your reaction I can see why. Can’t win ‘em all.

Enjoy your fails as much as the wins! You two do great work!

I bet they're finger shaped to easily dunk in a cup of tea.

@damfadd

Жыл бұрын

I rekon so So being Aussie I would have thought they wouldn't be sweet and would be baked hard and cooled before eating Also was the depression so things like chocy would of been hard to find and expensive ... Not for the middle class Aussie back then .... At that point l mean ... But with a Milky cup of tea ( english origin Balck tea with milk ) (( not herball)) would of been the go Also afternoon tea was a thing so these would of been for things like book group meetings with the ladies or the CWA meets ( country women's association)... Not school lunches! Something to ponder ....I am guessing but seems reasonable ... Lete know what you think

Hoo hoo! More cookies!!♥️ love Jules

Try rolling or patting out on cocoa powder or between wax paper to avoid the flat flour taste on the tongue. They would probably be good dipped in coffee.

@SledDog5678

Жыл бұрын

My thoughts exactly (roll in cocoa). I'd also add salt, vanilla, espresso and grated semi-sweet choc bar (not chips).

The colour illustrations from that old book would make great posters

Glen you need to ask your viewers how they used Marmite growing up. In New Zealand it was typical for children to take sandwiches to school in the 1970-80s that often would consist of Marmite and cheese or shock horror Marmite and potato chip sandwiches

@itcouldbeanyone

Жыл бұрын

I'm a kiwi kid and loved my marmite and salt and vinegar chip sandwiches in the 80s😂

@herbrand47

Жыл бұрын

I am 77 and still make Marmite, cheese and tomato sangers for lunch twice a week.

A lot of Australian recipes of this type are on the dry side, to be eaten with tea or coffee. In the 1930's coffee drinkers were rare and would have used coffee and chicory (a syrup still found in our supermarkets) because coffee was too expensive. Another point is that for a long time we bought packets of chopped nuts for cooking. These were mostly peanut with a tiny bit of walnut or almond and were chopped fairly coarse.

@patcole-home3152

Жыл бұрын

Hi! Sorry to be a bother, but I have a question are you Australian? If so could you please share an Australian recipe? I help with 8 th grade special education students and we are traveling the world. We see a video on the country and try something made in that country. We generally purchase it, if it is easy to make I will like to try making it. I am located in the state Michigan USA. Thank you in advance.

@TheMimiSard

Жыл бұрын

@@patcole-home3152 You could go with the classic Aussie piece and do ANZAC Biscuits.

@patcole-home3152

Жыл бұрын

@@TheMimiSard Thank you! I just looked them up....they sound delicious!! We are going to try them.

@G88442

Жыл бұрын

@@patcole-home3152 Yes ANZAC Biscuits or Damper - kzread.info/dash/bejne/f3Wk29mLhdOweaw.html

@Jatzette

Жыл бұрын

@@patcole-home3152 If you can get a fairly plain vanilla sponge cake look up a Lamington recipe (Glen may or may not have done one) or yeah ANZAC biscuits as mentioned. If you can get “hundreds and thousands” in your cake decorating supplies you could also make fairy bread, with white bread and margarine spread, not mayo or butter

So great! I love your approach to baking and experimenting. Thanks for these videos.

These are definitely to serve with tea or milk. Looks like a recipe which maybe linked with rationing. (I'm Australian, I've seen similar recipes used by my Nan during my childhood. Instead of laying flour down, try laying the almond down, add to top as well.)

Vanilla and a bit of coffee flavour in some form might help. And salt. I wonder too if they could be rolled out slightly more thinly and paired together with a buttercream filling..

Definitely a dunker. I am making these asap!

They sound like Peek Frean Bourbon cookies. Not chocolatey and not anything else either! 🇨🇦💕

An equivalent (Canadian) flavour might be found in Peek Frean bourbon crème cookies. These are filled cookies and I think THAT is the extra “something” that makes them a treat. Just like the “fingers” produced in this video, the Peak Frean biscuit part of the bourbon crème cookie is pretty unremarkable without the filling.

I wondered right away why the recipe apparently had no salt. That would gave made a positive difference I think. I thoroughly enjoy you channel. Thanks for the stellar content.

@SuperOrcy

Жыл бұрын

the 30's in Australia I assume the butter would have been salted by default unless it specifically asked for unsalted butter.

Peek Freans Assorted! That’s the cookie you were hoping this would be minus the filling Glen❤. I never can find those so I’m assuming they are not sold anymore . Someone also mentioned a Tim tam which is similar minus the filling and coating .I like chocolate in small doses so a less chocolatey cookie recipe perfect with a tea I’m now going to be hunting for.

@virginiaf.5764

Жыл бұрын

A quick online search shows a variety of Peek Frean cookies being sold (where else) on Amazon. One of the boxes has an image of those chocolate cookies I think Glen was referring to.

@MamaStyles

Жыл бұрын

@@virginiaf.5764 yes my grandmother would buy them…I only liked the strawberry jam filled and my mom only liked the digestives so I think my grandfather ate the rest 😂

@virginiaf.5764

Жыл бұрын

@@MamaStyles I don't think I've ever had those cookies. Never heard of them before this show. Maybe they weren't sold in New England, where I grew up.

My grandmother's molasses jimmy cookie recipe instructed to mix the baking soda in the hot water....now I know why. I also saw that technique in fruit cake recipes. Thanks that tidbit of information Glen.

Glen. I so like the honesty of your channel. That's what you have to do though. Try it and see. Thanks.

🦘 I faintly remember eating something lame like these as a kid in Australia. From a young kid I have always made Damper breads in various forms (with or without butter, milk, milk powder, sultanas, raw sugar, brown sugar, golden syrup and milo in the batter) I still make them, slice it up & freeze it. Then cook it in the toaster.

I love how you add the "something"... I believe all recipes deserve a something! As always. Great video! Your channel is my go to on Sundays. I love the old cookbook show! Waiting for a recipe to surface from some pyramid crypt!!

Glad that all your recipes don't work out either. A genuine cook!

I love the hard biscuit 'fingers'. The snap is the best part.

GLEN, Thank you so much for the adjustment to the volume adjustment the new level works wonderfully well. Great recipe and presentation tonight. Respectfully, TIMO

My mother made a chocolate shortbread cookie. This reminds me of it. It was a crisp cookie. I've never found the recipe. Love your channel.

This reminds me of TIM TAMS!! you bite off the ends and suck coffee through... amazing!

7:53 “A bit dry” sounds like they’re similar to something we Swedes 🇸🇪 bake, but the decoration is not almonds but pearl sugar (or whatever that is called overseas).

These look good

Biscuits like this probably go well with tea or coffee.

Great job. Good or questionable, I may try these. I like that you still showed this video. Make it my own.😁

Hi Glen, I think salt may help also there is no vanilla in this recipe. I personally like walnuts I think they have a better flavor. Just a couple of ideas.

Happy Sunday!

Glen like an Arnotts Scotch Finger these Choc fingers needs to be dipped in Hot Cuppa Tea, Coffee or in Hot Chocolate. if its a finger Biscuits its dunkin time.theres no missing ingredients. cheers

chocolate umami! love that......espresso....

Chouette ❤

When you were going through the recipe I thought No Salt? Add some orange zest and salt. perhaps Craisins. This is one of those recipes that would be fun to play with.

Glen! Now you need to develop a recipe for the cookies you mentioned at the end and share that with us! We all know what you meant and now I bet at least half of us have a hankering for them!

@eileenfb1948

Жыл бұрын

He does show the recipe in the book at the end of the video AND in the notes under the video click 'show more'

Ahhhhh! That's the way the cookie/cooky crumbles!!😏

Looks like it can be adapted for low carb - coco powder and coconut oil (solid), sugar substitute and almond flour. I’ll have to try that this weekend while the storm goes through the area.

What about adding espresso/instant coffee powder? That really amps up chocolate.

I have to agree with the other commenters who've said that these were probably made for dunking or just eating with tea or coffee.

I remember my Great Gran had this book. I dunno where it is now, but I think my nan has it now somewhere.

How disappointing. They looked so promising.

I love Julie's enthusiasm for cookies. we should all be that way! I know the cookies Glen was talking about. We used to buy a mix of cookies by Lanovara, I think. They had those chocolate ones . I'm in Buffalo NY, by the way.

Seems like a biscotti. Ty for sharing

Even Hydrox without the creamy chaser, are pretty raunchy.😊

I read 'chocolate' and hit the playbutton... 😊. Reading comments... oh no... how sad they were disappointing...

I think replace a tablespoon of flour with cocoa powder and add a half teaspoon of instant espresso powder and some salt and these would be lovely!

You should do ANZAC biscuits for ANZAC day, 26th April! I reckon you would love em

Double the butter to 4 oz. to create a shortbread ratio. Then go with 2 oz. cornstarch and 4 oz. regular flour which makes for a lighter cookie, so I'm not sure the baking powder or egg are needed. High quality chocolate might help too.

Were you referring to Peak Freen brand Assorted Cookies at the shows end? Hard biscuits with the holes and raw sugar sprinkled on top.

I wonder if they could be rolled thinner and used to make a sandwich cookie with yummy cream in the middle. Thanks Glen.

According to the City of Sydney archives it was released between 1 Jan 1940 and 31 Dec 1949. That doesn’t narrow it down much. But it does give you a decade I suppose.

and julie with her impeccable timing

I knew something was wrong when there was no happy dance 😊

so off to buy double choc tim tams then?

I remember it was not uncommon visting people and eating things like this as a kid among other crumbly dry slices / squares / rectangle products that were home cooked. You needed a drink with them. Maybe they needed dessicated Kangaroo 😂

At the end when you couldn't think of the name, were you thinking it was going to be like a Bourbon biscuit?

I did think of biscotti when u said slow oven, longer bake.

You were thinking of Bourbon biscuits.

I use parchment paper for texture. I've noticed things baked on parchment always have a nicer texture than any other method. I find silicone baking mats are the worst for texture.

i dont think im gonna waste an egg on this recipe, its not julie approved

Glenn, you put in an egg one at a time. You say it's because it incorporates faster. I might need to try and beat multiple eggs and then see if it will incorporate as fast as single egg at a time. It might be a while for me since spring is here and it's outdoor cooking season.

Using 'ground' almonds instead of 'chopped' could have spoilt the surface texture from crisping a little. A very basic recipe - my school recipe (I'm 75) was the same. The dough turned out to be quite soft!! A recipe is never a failure because it gets eaten anyway.

I reuse my baking paper too! And aluminium foil plus plastic bags if they don't get too dirty

@virginiaf.5764

Жыл бұрын

Me too. I have a drawer full of flattened and folded pieces of used tin foil, just like my mother did.

I can’t think of something witty, so I’ll just say “Aussie Aussie Aussie,” and see who responds.

@narelleclaybrook9988

Жыл бұрын

G'day and oi oi oi mate

@virginiaf.5764

Жыл бұрын

I hate emojis, but for you ... 🙂

Have you considered silicone baking mats? Absolutely love mine.

Also please remember ovens back than weren't 'fan forced'. Did the recipe specify which oven shelf?

@GlenAndFriendsCooking

Жыл бұрын

Didn't use a fan oven - most Canadians don't have them.

you might try Chocolate Liqueur poured on(into) them as they are cooling to add deeper flavor and some moisture.

I would think that they were meant to be eaten with a cup of tea.

yes, a little salt & a little coffee

I think I would dunk these. Finger shape cookies need to be dunked!

When I saw the title of the video I had hoped these were going to be home made TimTams. I wonder if the little something extra would be to coat these in chocolate like a TimTam?

Do some lamingtons next!

I trust that you will figure out what it needs to give it a boost

As they are Australian, Vegemite would be the addition seeing as there was no salt in the recipe.

It obviously didn't catch on in Australia either. Is it possible that there was too much egg? (That thing looks huge.) Edit: I'm wondering if it's meant to be like a chocolate ripple biscuit? The recipe is similar.

Perhaps you could add vanilla as well some salt. I will when I make them.

Hi Glen I think you needed to make them thinner. Then after baking they would have been crisper, more like the biscotti.

I agree the recipe could use some work. I actually wonder how it would be with maybe a little bit of milk, replace the chocolate for cocoa powder, maybe a pinch of salt and instant coffee, and cooking it at a lower temperature. Like maybe 300.

Solution: MORE CHOCOLATE.

You should try making tim tams!

!ALGORITHM!

Maybe a bit of brewed coffee in there?

I'm wondering if those cookies were what ultimately lead to the Tim-Tam

Darn. I was thinking these would be good. Maybe bake them again and they’ll be more biscotti like, drizzle with melted chocolate?

my granny made a similar biscuit but it was made with cocoa not melted chocolate i think cocoa would be better and less dry

Based on the appearance and sound, I am wondering if this is like a Tam Tam, especially if enrobed in chocolate?

A chocolate glaze of sorts would help. But I like less sweet things like this to have with coffee or tea ... like biscotti.

Did you use salted or unsalted butter? I think a little salt, or at least salted butter and nuts, and vanilla extract would make a big difference.

@GlenAndFriendsCooking

Жыл бұрын

I pretty much always use salted butter

No dance = "meh" 😆